Neapolitan ragù
Instructions
Tie the meat and put it in a pot with lard and lard.
Season with salt and cover with water; put a lid on and cook until water is absorbed.
Brown the meat by pulling it with wine and add tomato paste diluted in a little water.
To season 1/2 hour, pour more water and cook covered to slow fire for 3 hours.
Ingredients and dosing for 6 persons
- 500 g of pork
- 50 g of lard (or olive oil extra virgin)
- 3 tablespoons of lard
- 1/2 cup of full-bodied red wine
- Neapolitan tomato sauce
- Sea salt